Delicious and warming… out of necessity I was using supermarket cinnamon scrolls and I used 5 sticks which was about right (and it could have taken more)…
2 x 75 cl bottles medium to full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1 orange stuck with cloves
2 oranges, sliced
2 lemons, sliced
6 level tablespoons granulated sugar or honey
2 inch (5 cm) piece cinnamon stick
2 level teaspoons finely grated fresh root ginger or ground ginger
2 tablespoons fruit liqueur such as Cointreau, Grand Marnier or cherry brandy (optional)
Put all the ingredients in a saucepan with 2½ pints (1.5 litres) water then heat to simmering point, stirring until all the sugar has dissolved. Keep it barely at simmering point for at least 20 minutes – but do not boil or all the alcohol will evaporate.
This can be made in advance, then re-heated just before it is required. Serve it warm in half-pint mugs (in which case there will be 12 servings) or else in 24 sturdy wine glasses.